The basic ingredients accompanying the tender cooked octopus in this wonderful summer mixture are potatoes and red onions. Traditionally, the salad is seasoned with olive oil and vinegar. But what makes it full of flavor and tender we’ll learn from our local chef Boban.
“First of all, it’s about the freshness: we use locally caught fresh octopus and cook it about 45 min with olive oil, white wine, garlic, and peppers. Wine will make a strong octopus tender and cloves of garlic will give it very specific aroma.
What you also need to prepare in advance is boiled potatoes which are cut into pieces and chilled to room temperature.
The seasoning we use today is a little bit modified from the original: we add olive oil and balsamic together with lime juice. It is usually a mixture of oil, vinegar, and lemon. We also add cherry tomatoes for its juicy texture and bright color which is not very typical. Rocket accompanies our salad and is a close relative to wild chicory which is a traditional herb that grows in the Boka area with a very similar flavor.
The most authentic octopus salad is probably that prepared by mixing all of the ingredients with your hands. That’s the best way to join the pieces of potatoes and octopus."
See the recipe in the video below!
